Vegetable Kedgeree
Ingredients
- 8 oz long grain rice
- 8 oz red lentils
- 1 1/4 pints tepid water
- 4 oz butter or 4 tbsps vegetable oil
- 1 medium onion chopped
- 1/2 tsp grated fresh root ginger
- 1/2 tsp finely chopped garlic
- 2.5 cm 1 inch piece cinnamon stick
- 6 cloves
- 1 bay leaf
- 1 tsp ground coriander
- 1/4 tsp ground turmeric
- 1/2 tsp salt
- 2 green chillies sliced in half lengthways
Instructions
- Wash the rice and lentils in 4 - 5 changes of cold water. Soak them in the tepid water for 30 minutes.
- Heat the butter or oil in a large saucepan. Add the onion and fry for 2 - 3 minutes.
- Add the ginger, garlic, cinnamon, cloves and bay leaf and fry for a further minute.
- Drain the rice and lentils, reserving the water. Add the rice and lentils to the fried onions, together with the coriander, turmeric, salt and chillies.
- Fry stirring constantly, for 2 - 3 minutes, until the rice is thoroughly coated with the oil.
- Pour over the reserved water and stir well. Bring the liquid to the boil, then stir once and cover the pan with a tight-fitting lid.
- Reduce the heat and simmer for 8 - 10 minutes, without stirring, until the water has been absorbed and the rice and lentils are tender.
Calories: 421 kcal
Carbohydrates: 56 g
Protein: 13 g
Fat: 16g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 41 mg
Sodium: 389 mg
Potassium: 446 mg
Fiber: 13 g
Sugar: 2 g
Vitamin A: 489 IU
Vitamin C: 5 mg
Calcium: 48 mg
Iron: 3 mg